Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Servings: 8
This is an amazing dish with a combination of cheeses and layers of goodness! It’s always a big hit and perfect for kids and adults.
Ingredients
1/2 c. unsalted butter
1 pound dried elbow pasta
1/2 c. all-purpose flour
2 1/2 c. half and half
1 1/2 c. whole milk
2 c. grated Gruyere cheese divided (measured after grating)
4 c. grated medium sharp cheddar cheese divided (measured after grating)
1/4 teaspoon Paprika
1/2 tablespoon salt
1/2 teaspoon black pepper
How to make Creamy Homemade Baked Mac and Cheese
Step 1: Prepare the oven. Preheat it to 325 degrees F. Grab a 3-quart (9 x 13-inch) baking dish and grease. Set aside.
Step 2: Cook the dried pasta in a large pot with boiling salted water a minute less than what is written in the package directions. Drain the pasta and drizzle with a bit of olive oil.
Step 3: Meanwhile, grate the cheeses and mix well. Separate the cheese mixture into three piles (about 3 c. for the sauce, 1 1/2 c. for the inner layer, and another 1 1/2 c. for the topping).
Step 4: In a large saucepan, melt the butter over medium heat. Once the butter has melted, sprinkle in the flour and stir to combine until the mixture resembles very wet sand. Cook for about a minute, stirring occasionally. Gradually pour in around 2 cups of the milk/half-and-half, whisking until smooth. Then, slowly pour in the rest, still stirring until mixed and smooth.
Step 5: Heat on medium heat, stirring occasionally until the mixture has thickened.
Step 6: Take off the heat, then whisk in the spices and the 1 1/2 c. of the cheeses, stirring until melted and combined. Add the other 1 1/2 c. cheese, stirring until melted and smooth.
Step 7: Combine the drained pasta with the cheese sauce in a large mixing bowl, whisking to combine. Into the prepared baking dish, pour half of the pasta mixture and top with 1 1/2 c. of the grated cheeses. Add the rest of the pasta mixture on top and sprinkle with the rest of the 1 1/2 c. of cheese.
Step 8: Place in the preheated oven and bake for about 15 minutes or until the cheese is bubbly and lightly golden brown.
Tips:
Mac and Cheese can be made ahead:
Prep as directed (don’t bake). Place to a baking dish and let the mixture cool completely. Tightly tent with foil and store in the fridge for 1 to 2 days.
Allow the dish to sit on the counter for about 30 minutes before baking.
Place in the oven and bake for about 25 to 35 minutes or until hot and bubbly.
FIVE CHEESE VARIATIONS:
Substitute cheese amounts with the following:
2 c. shredded cheddar cheese
1 c. shredded Colby cheese
1 c. shredded Muenster cheese
1 1/2 c. shredded Gruyere cheese
1/2 c. shredded mozzarella cheese
CRUNCHIER TOPPING AND FIRMER CONSISTENCY:
After prepping the recipe as instructed, bake for about 20 to 30 minutes at 350-375 degrees F, then broil for about 2 to 3 minutes until golden brown and crunchy.
Ingredients
- 1/2 c. unsalted butter
- 1 pound dried elbow pasta
- 1/2 c. all-purpose flour
- 2 1/2 c. half and half
- 1 1/2 c. whole milk
- 2 c. grated Gruyere cheese divided (measured after grating)
- 4 c. grated medium sharp cheddar cheese divided (measured after grating)
- 1/4 teaspoon Paprika
- 1/2 tablespoon salt
- 1/2 teaspoon black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees F. Grab a 3-quart (9 x 13-inch) baking dish and grease. Set aside.
Step 2: Cook the dried pasta in a large pot with boiling salted water a minute less than what is written in the package directions. Drain the pasta and drizzle with a bit of olive oil.
Step 3: Meanwhile, grate the cheeses and mix well. Separate the cheese mixture into three piles (about 3 c. for the sauce, 1 1/2 c. for the inner layer, and another 1 1/2 c. for the topping).
Step 4: In a large saucepan, melt the butter over medium heat. Once the butter has melted, sprinkle in the flour and stir to combine until the mixture resembles very wet sand. Cook for about a minute, stirring occasionally. Gradually pour in around 2 cups of the milk/half-and-half, whisking until smooth. Then, slowly pour in the rest, still stirring until mixed and smooth.
Step 5: Heat on medium heat, stirring occasionally until the mixture has thickened.
Step 6: Take off the heat, then whisk in the spices and the 1 1/2 c. of the cheeses, stirring until melted and combined. Add the other 1 1/2 c. cheese, stirring until melted and smooth.
Step 7: Combine the drained pasta with the cheese sauce in a large mixing bowl, whisking to combine. Into the prepared baking dish, pour half of the pasta mixture and top with 1 1/2 c. of the grated cheeses. Add the rest of the pasta mixture on top and sprinkle with the rest of the 1 1/2 c. of cheese.
Step 8: Place in the preheated oven and bake for about 15 minutes or until the cheese is bubbly and lightly golden brown.
Notes
Mac and Cheese can be made ahead: Prep as directed (don’t bake). Place to a baking dish and let the mixture cool completely. Tightly tent with foil and store in the fridge for 1 to 2 days. Allow the dish to sit on the counter for about 30 minutes before baking. Place in the oven and bake for about 25 to 35 minutes or until hot and bubbly. FIVE CHEESE VARIATIONS: Substitute cheese amounts with the following: 2 c. shredded cheddar cheese 1 c. shredded Colby cheese 1 c. shredded Muenster cheese 1 1/2 c. shredded Gruyere cheese 1/2 c. shredded mozzarella cheese CRUNCHIER TOPPING AND FIRMER CONSISTENCY: After prepping the recipe as instructed, bake for about 20 to 30 minutes at 350-375 degrees F, then broil for about 2 to 3 minutes until golden brown and crunchy.
